共查询到20条相似文献,搜索用时 93 毫秒
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以大豆、芦荟为主要原料,采用正交试验设计等方法,依据感官评价探讨芦荟全叶汁酸豆奶饮料的最佳配方和工艺。结果表明,芦荟全叶汁酸豆奶饮料的最佳配方为:豆乳∶芦荟全叶汁=8.5∶1.5、蔗糖7%、全脂奶粉1%、复合酸0.18%(配比为柠檬酸∶乳酸∶苹果酸=3∶2∶1),复合稳定剂0.51%(比例为耐酸CMC0.06%、PGA0.30%、单甘酯0.15%)。最佳工艺:通过滴加方式调酸,采用70℃,20MPa条件均质,装瓶前后二次杀菌的方式可制得风味优良、质地均一的营养健康饮料。 相似文献
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以辣木花和国胜绿茶为原料制作辣木花绿茶饮料,在单因素试验的基础上,通过响应面试验对辣木花绿茶饮料的工艺条件进行优化,最佳条件参数为:白砂糖添加量10%;蜂蜜添加量3.8%;柠檬酸添加量0.04%;辣木花汁绿茶汁配比1∶1(体积比)。制作的辣木花绿茶饮料黄绿透明,口感独特,保持了辣木花的天然风味及营养。 相似文献
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《食品工业》2015,(4)
以牛蒡、红枣、枸杞为主要原料,研制风味独特、营养丰富的复合保健饮料。采用超声波浸提法探讨了红枣汁、枸杞汁的最佳浸提工艺,通过正交试验确定了复合饮料的最佳配方及生产工艺参数,并对饮料的稳定性进行了研究。结果表明,红枣汁最佳提取工艺为浸提温度70℃,浸提时间10 min,p H 4.0,料液比1∶7(g/m L);枸杞汁最佳提取工艺为浸提温度50℃,浸提时间15 min,p H 5.0,料液比1∶15(g/m L);复合饮料的最优配方为,牛蒡汁与红枣汁体积比为7∶3,枸杞汁10%,白砂糖6%,柠檬酸0.02%;复合饮料的最佳稳定剂,海藻酸钠0.10%和黄原胶0.05%。 相似文献
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The number of primary branches (those branches that arise directly from the rachis) and the total number of flowers were counted for inflorescences of Vitis vinifera L. cultivar Cabernet Sauvignon over a range of climates and a number of seasons as part of a yield prediction study. Regression analysis indicated that the number of primary branches per inflorescence exerted a strong control over the total number of flowers per inflorescence, with highly significant ( P < 0.01) relationships explaining between 51 and 80% of the variation in flowers per inflorescence. Because the extent of primary branching is largely determined prior to grapevine buds entering dormancy, this strong functional association between branching and flower numbers, suggests that season-to-season differences in potential inflorescence size will be greatly affected by conditions during that phase of primordial differentiation in the previous growing season. A general tendency for the number of flowers per inflorescence to be positively related to other measures of vine fertility, supports this view. Lower orders of branching (secondary and tertiary) down to formation of individual flowers at budburst, also have the potential to influence eventual inflorescence size. As to the timing of such influences, we noted that increased severity of winter pruning significantly increased both flowers per inflorescence (by 9%) and the number of primary branches per inflorescence (by 21%). Such responses provide strong support for our contention that although the extent of primary branching is largely determined prior to grapevine buds entering dormancy, differentiation of new primary branches in Cabernet Sauvignon inflorescences continues to occur after the onset of dormancy. 相似文献
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M.L. LONGBOTTOM P.R. DRY M. SEDGLEY 《Australian Journal of Grape and Wine Research》2008,14(3):203-210
Background and Aims: Following our original discovery of star flowers on grapevines in Australia, further variants of the star flower phenotype have been discovered on other varieties in South Australia. The objective of this report was to describe star flowers on Vitis vinifera L. cvs Chardonnay and Shiraz. Methods and Results: Field and microscopic observations revealed that star flowers on both varieties opened precociously; there was neither pollen nor pollen tubes on the stigmas of the star flowers, and both Chardonnay and Shiraz star flowers contained aberrant ovules. The Chardonnay vines with star flowers produced bunches with an abundance of seedless berries; however, star flowers on Shiraz vines did not develop into berries. Conclusions: The inability of the Shiraz star flowers to develop into berries suggests that either there are two different mutations affecting these two varieties, or else the difference lies in their contrasting parthenocarpic tendencies. Significance of the Study: The star flower variants described here and previously may be the result of deviations to the normal molecular pathway for flower development in Vitis species. The identification of star flowers on numerous varieties and in several different regions suggests that the occurrence of star flowers may be more widespread than previously realised, and the association of star flowers with the production of seedless berries and poor fruitset suggests that star flowers may also play a significant role in the problem of poor fruitset. 相似文献
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研究以牡丹鲜花花瓣为原料,采用超临界萃取结合分子蒸馏技术(SFE-MD)方法制备牡丹鲜花精油,并对其挥发性组成成分进行气—质联用(GC-MS)分析和鉴定。结果表明:通过GC-MS分析,可鉴定出牡丹鲜花精油含有95种组分,进一步与图谱库中CAS号相同的组分进行合并,确定了76种组分。其中,牡丹鲜花精油的主要成分共有7种,总含量达74%:分别为樟脑(24.8%、)芳樟醇(20.2%)、松油醇(5.3%)、黄樟脑(6.3%)、反式—橙花叔醇(5.7%)、桉叶油醇(5.3%)、4—萜烯醇(3.0%)。 相似文献
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花果茶因其独特的口味和丰富的营养成分成为备受欢迎的新型饮品。然而, 在花果茶生产加工过程中, 存在着原料溯源和品质控制的不足、质量安全控制标准化水平较低以及加工工艺智能化不足等问题。传统分析手段对于花果茶有关数据的非线性信息挖掘和原料、成品传统分级方法的效率也较低。目前, 我国的花果茶产业正处于由传统加工向智能化转型的重要阶段, 机器学习在其中发挥着不可替代的重要作用。机器学习算法因其自主进行特征学习、强大的非线性拟合能力、端到端建模以及快速的特点, 成为花果茶加工中研究应用的热点。本文综述了机器学习算法在花果茶原料验收、原料加工、质量分级等方面的应用, 总结了机器学习算法在花果茶生产加工不同环节中的侧重点、优缺点和未来发展方向, 为花果茶加工的智能化发展提供了参考。 相似文献
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利用青海黄南州高光照的气候条件优势,发展设施葡萄产业,推动产业结构调整,实现产业提档升级。对引进的4个葡萄新品种‘蜜光’‘夏黑’‘巨玫瑰’和‘阳光玫瑰’的植株生长、始花芽节位分布及低温冷藏条件下花芽伤害等情况进行调查。结果表明,青海黄南州设施条件下各品种第1节位初始花芽占80%以上,以‘阳光玫瑰’最高,达100%。低温冷藏条件下‘夏黑’‘阳光玫瑰’的芽枯死率分别为0和3.92%,说明两品种的抗寒能力较强。花芽质量充实,花芽分化节位低,利于稳产和标准化生产。 相似文献
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目的 优化关山樱花黄酮的提取工艺,并对其抗氧化、抗炎作用进行研究。方法 采用动态高速剪切协同超声辅助提取关山樱花黄酮,通过响应面法协同遗传算法优化提取工艺参数。同时以对1,1-二苯基-2-苦基肼(1,1-diphenyl-2-bitterhydrazine,DPPH)自由基和羟基自由基的清除率来评价抗氧化作用,以对小鼠RAW264.7细胞存活率、肿瘤坏死因子α (tumor necrsis factor-α, TNF-α)、白细胞介素6 (interleukin 6, IL-6)和一氧化氮(NO)含量来评价抗炎作用。结果 最佳提取工艺条件为:剪切转速14000 r/min、超声功率450 W、超声时间30min,在此条件下,关山樱花黄酮得率为15.91%,此法的提取效果优于其他2种单一的提取方式。关山樱花黄酮对DPPH自由基和羟基自由基都有较强的清除作用,且对DPPH自由基、羟基自由基的半数抑制浓度(half maximal inhibitory concentration, IC50)分别为0.430 mg/mL和0.572 mg/mL。关山樱花黄酮能降低小鼠R... 相似文献
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本实验以温州蜜柑花为原料,采用3种杀青(蒸汽、微波、烫漂)方式对柑橘花进行加工,通过感官审评及化学指标、抗氧化活性、挥发性组分分析,探究不同杀青方式对柑橘花茶品质的影响。结果表明:采用微波杀青方式对柑橘花处理60 s后所制柑橘花茶品质较好,不仅外形匀整、花香鲜浓持久、汤色明亮,有浓郁的柑橘味,且多酚、黄酮及可溶性糖含量均最高,总抗氧化能力及1,1-二苯基-2-三硝基苯肼自由基清除能力最强。柑橘花茶挥发性组分分析结果表明其主要的芳香物质种类为醇类、醛类、萜烯类及醚类,其中β-榄香烯、γ-松油烯及芳樟醇是其主要挥发性成分,3种杀青方式对其香气组分影响明显,其中吲哚、佛手柑醇以及壬醛是微波杀青所制花茶不同于其他处理组的特征性香气物质。研究结果可为柑橘花和茶叶的综合开发提供一定的参考。 相似文献